Melon Pan Recipe

I always wondered why they named it melon pan when most of it aren't even made with melon, granted it does look like half of a cantaloupe but still, lol. 

So, this time I decided to incorporate melon on it. A cheap melon milk powder, haha. 

At first I used a melon drink in a can cost around 40php bought at a supermaket, like the one Azuma used in Yakitate Japan. 

It was green and the dough turned out green too, just like a real melon :) 

But it has this carbonated thing after-taste that I didn't like.

So this time round, I used an instant melon milk powder.

And it turned out great!

Ingredients:

Bread Dough

1 3/4 cups all-purpose flour

1 tsp instant yeast

2 tbsp milk powder

1 tbsp sugar

1/2 tsp salt

1/3 cup melon milk

1 egg

2 grams butter at room temperature

Cookie Dough

60 grams butter at room temperature

1/3 cup sugar

1 egg

1/2 tsp vanilla extract

1 1/3 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp salt

1. Place the flour, yeast, milk powder, sugar and salt in a bowl.

2. Mix or whisk them together.

3. In a separate glass or bowl, place 1/3 cup of hot water add in 3 tbsp melon milk powder stir and let it cool. Place it in a fridge for about 3 minutes. Once it is cooled add in the egg and beat.

4. Add it on the flour mixture little by little.

1. Mix till it combine together.

2. Knead till the it become stiff.

3. Add in the butter.

4. Knead until the butter is completely incorporated into the dough. 

Keep kneading till it become smooth and elastic.

1. Shape it into a ball, cover with a plastic film and let it rise for about 1 hour.

While the bread dough rise. Prepare the cookie. 

2. Place the butter and sugar in a big bowl.

3. Cream the butter and sugar.

4. In a separate bowl mix the flour, baking powder and salt.

1. Beat the egg in a separate bowl and slowly add it on the creamed butter and sugar.

2. Gradually add in the flour mixture and combine.

3. Roll the cookie dough in a log, wrap it with a plastic wrap and refrigerate for 30 minutes.

4. Take out the bread dough. Flatten the dough gently, taking out air in the process and divide it into 8 pieces.

1. Roll each pieces into a ball and cover with plastic wrap for the second fermentation. 

Let it rise for another 30 minutes.

2. Take out the cookie dough and divide it into 8 pieces.

3. Roll into a ball and sandwich it plastic wrap.

4. Flatten it into a ball. It should be large enough to cover the top and the sides of the bread dough.

1. Top each bread dough with a cookie dough, shape it into your hand and dip it in sugar. 

2. Make criss-cross or diamond pattern using a knife or dough scrapper. Let it rise for another 20 minutes as we pre-heat oven into 170 degree celsius. Bake for 12-minutes.